This Slow Cooker Pepper Steak turns simple steak and peppers into a tasty entree. It’s a hands-off version of my stovetop pepper steak, with no browning required, so you can let the slow cooker handle dinner tonight.
If you love easy Asian-inspired Crockpot meals, try my Crockpot cashew chicken or my slow cooker beef and broccoli recipe.
Holly’s Recipe Highlights: Slow Cooker Pepper Steak
- Flavor: Savory and slightly sweet, with an Asian vibe from ginger and garlic, rich beef flavor, and just a touch of heat.
- Why It Works: Skip the skillet and browning. Just add the beef, vegetables, and sauce to the slow cooker and let it do all the work.
- Serving Suggestions: Spoon over fluffy white rice or baked brown rice, or serve over soba or udon noodles with a side of steamed broccoli.
Total Time: 5 Hrs 31 Mins (11 Mins Prep!) Servings: 4 Cooking Method: Slow Cooker
Ingredients Notes
- Flank Steak or Sirloin Steak: Both work well, but flank steak is especially flavorful.
- Bell Peppers: I like to use a mix of different colors. Add them towards the end of the cooking time for a crisp texture.
- Fresh Ginger: Freshly minced ginger gives the sauce the best flavor, but dry ground ginger works too.
- Soy Sauce: This adds the savory, umami flavor to the sauce. Use regular or reduced-sodium soy sauce.
- Honey: A little honey balances the salty soy sauce and adds a touch of sweetness. Replace with brown sugar with similar results.
Storing Leftovers
- Refrigerate: Transfer leftovers to an airtight container and use within 4 days.
- Freeze: Freeze cooled pepper steak in airtight, freezer-safe containers or zippered bags for up to 4 months. Defrost overnight in the refrigerator.
- Reheat: Reheat individual portions in the microwave or on the stovetop on low heat. Remove from heat promptly to avoid overcooking.
Easy Beef Dinners For Busy Nights
Did you make this Slow Cooker Pepper Steak? Leave a comment and rating below.
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Add sliced beef, peppers, and onion to a 4-quart or 6-quart slow cooker.
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Add broth, soy sauce, honey, Worcestershire sauce, garlic powder, and red pepper flakes. Stir to combine.
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Cover and cook on low for 5 to 6 hours or high for 3 hours, or until the beef is tender.
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In a small bowl, whisk cornstarch and water. Stir it into the slow cooker, cover and cook on high 20 to 30 minutes or until thickened.
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Taste and season with salt and pepper as needed. Garnish with green onion and sesame seeds. Serve over rice or noodles.
Slice the steak with a sharp knife against the grain for the tenderest meat.
Serving: 1.5cups | Calories: 354 | Carbohydrates: 27g | Protein: 40g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 102mg | Sodium: 1188mg | Potassium: 945mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2836IU | Vitamin C: 118mg | Calcium: 64mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Entree, Main Course
Cuisine Chinese© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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